Sodium nitrite reduction effect of winter-grown cabbage broth fermented by Lactobacillus kimchicus during the curing process of ground beef

Q4 Agricultural and Biological Sciences

Korean Journal of Food Science and Technology Pub Date : 2022-12-31 DOI:10.9721/kjfst.2022.54.6.664

Selim Kim, Hee-Jeong Kim, Seon-Young Lee, Jungil Hong

引用次数: 0

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泡菜乳杆菌发酵的冬青甘蓝肉末腌制过程中亚硝酸钠的还原效果

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来源期刊

Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.